Sweet chilli jam

Sweet chilli jam

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(193 ratings)

Prep: 20 mins Cook: 1 hr


Makes 4 small jars
This has a kick, but won’t blow your head off, and goes well with any selection of cold cuts of meat

Nutrition and extra info

Nutrition: per jar

  • kcal857
  • fat1g
  • saturates0g
  • carbs220g
  • sugars218g
  • fibre0g
  • protein5g
  • salt0.34g
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  • 8 red peppers, deseeded and roughly chopped
  • 10 red chillies, roughly chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • finger-sized piece fresh root ginger, peeled and roughly chopped
  • 8 garlic cloves, peeled
  • 400g can cherry tomatoes
  • 750g golden caster sugar
  • 250ml red wine vinegar


  1. Tip the peppers, chillies (with seeds), ginger and garlic into a food processor, then whizz until very finely chopped. Scrape into a heavy-bottomed pan with the tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, then turn the heat down to a simmer and cook for about 50 mins, stirring occasionally.

  2. Once the jam is becoming sticky, continue cooking for 10-15 mins more, stirring frequently so that it doesn’t catch and burn. It should now look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard – refrigerate once opened.

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Comments, questions and tips

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Lucy Howell's picture
Lucy Howell
15th Dec, 2018
I have used this recipe several times, it creates a deilcous sweet chilli jam thats been such a hit I'm about to make my third batch for christmas presents! The recipe is easy to follow and once its bubbling away you can get on with other kitchen tasks. My only tip would be, if using tinned chopped or plumed tomatoes rather than the cherry tomatoes (which I could not find in supermarkets) drain some of the liquid off beforehand. I found twice the jam wouldn't 'jam' so I drained off some of the liquid throughout cooking. So if it won't go into jam just drain off some liquid and it does the trick! Happy cooking !
4th Dec, 2018
Great recipe, I had read some of the comments that suggest sieving the processed pepper/chilli/garlic/ginger mixture first. I did this. but on tasting the sieved liquid found that there was a lot of flavour here that would be lost if the liquid was discarded. So i boiled this liquid separately (to about one fifth of its original volume) and then added it back in. Worked brilliantly and cut down massively on the total amount of cooking time..
3rd Dec, 2018
Great recipe. Have made it many times, lovely gift.
gillinh1@msn.com's picture
18th Nov, 2018
Do u desert the chillis
Cookie Jah's picture
Cookie Jah
24th Sep, 2018
Great recipe! I followed the process exactly, but used 100g of homegrown Apache F1 chillies, including the seeds. It is hot(!) but the heat is nicely offset by the sweetness of the jam and the aftertaste of ginger. It made 1.7 litres of jam, so you may need a few more jars then stated in the recipe (I used two 2 litre Kilner jars).
22nd Nov, 2017
Which chilis do USA readers use?
23rd Sep, 2017
I used 4 red, 4 green peppers, 600g of sugar, more garlic, ginger & chillies. I used a stick blender with a very light touch (it works), strained the liquid off & made the most awesome chilli jam!
8th Sep, 2017
This is an excellent recipe! Followed but tweaked. I drained out excess liquid from red pepper/chilli/garlic mixture prior to adding to pot and I also used regular chopped tomatoes instead of tinned cherry, 600g of jam sugar and 6 "komodo dragon chilli's" from Tesco. These have provided a very nice fiery kick (I am a bit of a chilli head so this may be hotter than some people would like) However, the long and short of this is that it has wielded 6 medium sized jars of very nice spicy and sweet chilli jam
CJ-PAT's picture
26th Aug, 2017
I've this sweet chilli jam six times now and each time I make it seems to get better the best way to use my chillies up to and the smell is just fab,
19th Nov, 2016
A superb Chilli Jam, we let our hand slip with extra chillie's, garlic and ginger for added Omph! I make with my daughter annually for Christmas gifts, we always have requests way in advance!


FlyingScud's picture
29th Mar, 2019
I have, sort of, followed this recipe. I had a bag of vicious red chillies from Walthamstow market which I now believe to be Barrackapore (https://bit.ly/2Wz7nQF). I had no idea what I was buying! Semi-nuclear, so I made jam. I have three pots of the stuff, where half a teaspoon is enough with any meal. Very garlicky too. How long should/can I leave this before it quietens down a bit?
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. If you've used super hot chillis, it will continue to be hot even if you store it for a while.
6th Nov, 2018
i need to make 5 litres of this jam - do i treble the quanities? it doesn't say how much exactly this recipe will make
goodfoodteam's picture
14th Nov, 2018
Thanks for your question. You'll need to make 3 - 4 times the recipe.
Karen Clayton's picture
Karen Clayton
23rd Jan, 2018
Can this jam be WB (hot water bath canned), and if so what is the extension to shelf life?
goodfoodteam's picture
29th Jan, 2018
Hi Karen, canning in a hot water bath can extend the shelf life of a jarred recipe but as we haven’t tested it with this particular recipe we are unable to comment as to how long it would extend it for.
8th Jan, 2018
I will use 10 red chillies marked medium heat along with everything else. In addition how many small fiery Bird Eye chillies can I use? I like it hot but no so it will blow my head off.
goodfoodteam's picture
12th Jan, 2018
Thanks for your question. Heat is rather subjective so we'd recommend you experiment with what usually works for you. Good luck!
20th Nov, 2017
Which chillis have Stateside makers used? I used to make this every Christmas in the UK but we do not have "red chillis" here in Seattle. Has anyone successfully substituted and with what?
16th Nov, 2017
Hello, do you think you could use red peppers form a jar instead of fresh as I have some that need using up?


11th Sep, 2015
Good recipe - I made 4 small pots as recipe indicated. Many comment that it is a bit sweet - my tip is to add about half a teaspoon of salt right at the end to counteract the sweetness. The sugar preserves the jam and helps with consistency so it's best to keep to the stipulated amount
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